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espresso quality checklist

I. Equipment Preparation

Ensure the espresso machine is clean and free of residue.

Check that the grinder is calibrated for the desired grind size.

Verify that the portafilters are clean and dry.

Confirm that the water temperature is set between 190°F and 205°F.

Test the pressure gauge to ensure it is functioning correctly.

II. Coffee Bean Quality

Inspect the freshness of the coffee beans; they should be within two weeks of roasting.

Check the roast level; ensure it matches the desired flavor profile.

Verify proper storage conditions for the beans (airtight container, away from light and heat).

III. Grinding Process

Measure the correct dose of coffee (typically 18-20 grams for a double shot).

Grind the coffee just before brewing to preserve freshness.

Ensure the grind consistency is uniform and resembles table salt.

IV. Brewing Process

Preheat the portafilter by running hot water through it.

Tamp the coffee evenly with approximately 30 pounds of pressure.

Brew the espresso for 25-30 seconds to achieve the ideal extraction time.

Monitor the espresso flow; it should have a steady stream resembling warm honey.

V. Visual and Sensory Evaluation

Check the crema for thickness, color, and consistency; it should be golden brown.

Assess the aroma for any off-flavors or undesirable scents.

Taste the espresso for balance; it should have sweetness, acidity, and body.

VI. Post-Brew Maintenance

Clean the portafilter and baskets immediately after use.

Backflush the espresso machine regularly to maintain cleanliness.

Monitor the grinder for clumping or stale grounds and clean as needed.

VII. Staff Training and Standards

Train staff on proper espresso preparation techniques.

Establish a quality control routine for regular taste testing.

Encourage feedback from customers to ensure continuous improvement.

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